I make this with chicken & double the sauce
- cider vinegar
- Dijon mustard
- sliced green onions
- apricot spreadable fruit
- Salt & pepper to taste
- Olive Oil
- cayenne pepper
- cumin
- Rice Wine Vinegar
- lime juice
- Chicken Breast
- onion
- Olive Oil
“I love the combo of toasty almonds and basial as opposed to the more classic pine nuts or walnuts. Spread this on pizza, toss with spaghetti, or place a dollop on a baked potato and call me on your way to heaven.”
- toasted almonds
- garlic cloves
- fresh basil leaves
- extra virgin olive oil
- kosher salt
- freshly grated Parmesan cheese
“Minestrone will always top my list of great soups. I have the fondest memories of minestrone because I’ve tasted too many bad versions; but when you do it right, it’s the stuff of good memories. The mushrooms, which seem so natural here, add an earthiness to this already complex soup.
Minestrone, like all soups in this chapter, partners beautifully with a green salad and a hunk of Tuscan bread to make a complete meal.”
- Chicken broth or canned low-sodium chicken broth
- olive oil
- chopped fresh rosemary leaves
“Traditional Baba Ghanoush is usually made with eggplant, tahini, garlic, lemon juice, and olive oil. I’ve added the refreshing, palate-cleaning taste of lemon zest and mint. Baba Ghanoush is great on crispy cracker bread.”
- kosher salt
- black pepper
- Mint Oil
- fresh Italian flat-leaf parsely
- Generous 1/2 cup fresh mint leaves
- vegetable oil
- olive oil
- kosher salt
- black pepper
- fresh lemon juice
- garlic clove
- olive oil
- ground beef
- onion
- green pepper
- garlic
- tomato sauce
- diced tomato
- chili powder
- dried basil
- - 1/2 tsp salt and pepper
- spinach leaves
- croissants
- sour cream
- brie cheese
- mexican taquitos
- tortilla chips
- ice cream - vanilla
- mayonnaise
- bombay gin
- sprite
- vodka
- honey vinegar
- red wine
- chardonnay
- tsingtao beer
- tonic
- limes
- coke
- dried basil
- canned plum tomatoes 800g
- olive oil
- large garlic cloves
- medium eggplants
may use rice wine vinegar to replace red wine vinegar
- penne rigate
- black pepper
- red wine vinegar
- olive oil
- anchovy paste
- capers
- parsley
- garlic
- fresh mozzarella
- cherry tomatoes